control program for listeria monocytogenes ©2006 department of food science - college of...
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Control Program for
Listeria monocytogenes
©2006 Department of Food Science - College of Agricultural Sciences at Penn State UniversityPenn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.
This publication is available in alternative media on request.
LM Control Program
Prevention/Control Programs– Sanitation, Personal Hygiene, Temp.
Controls, etc.
Verification of Control Program
Maintenance Programs– On-going training, Recall plan,
Maintenance of prevention and control programs
Verification Strategies
1. Record Keeping2. Examination of Critical Factors (In-
House Audits)3. Third Party Audits4. Microbiological Testing5. Evaluate Employee Performance
Record Keeping
Purpose: Jobs are completed Jobs are done correctly Critical limits are not exceeded
– Time– Temperature
Document correction actions
Record Keeping
1. Develop a log book(s)2. Training employees on when and
how to complete logs3. Completing logs when required
Record Keeping
Examples of records: Receiving logs Time & temperature logs
– Refrigeration– Cooking
Sanitation logs
Examination of Critical Factors
In-house audits– Regularly check factors that are critical
to reducing and eliminating LM Critical Factors Include
– Temperature control– Equipment maintenance– Flow of food/personnel– Sanitation procedures– Personal hygiene
Examination of Critical Factors
Review regulatory inspections– May highlight areas where food safety
controls need to be added or improved Visually inspect critical factors Regularly inspect records for
problems or trends– Malfunctioning equipment– Infrequent sanitation
Microbiological Testing
Why? Verification of food safety program
– Cost-effective evaluation– Initial baseline study– On-going testing to identify
improvements and/or problems
Employee Performance
If there are problems Additional training Modification of control measures
– To fit into employee job duties– Without compromising food safety
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